Top Winning Peach Cobbler Recipe!
Top Winning Peach Cobbler Recipe
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Easy Peach Dump Cake
Easy Peach Dump Cake
foodie #easy #easyrecipe #yummy #food
The BEST Peach Crisp | MORE Crisp Topping (Less Fruit Filling ????)
This peach crisp recipe is all about that crispy oat topping! So, if you are team crisp topping over the fruit filling, this is going to be your new favorite summer dessert.
You can use fresh or previously frozen peaches for this recipe. Just be sure if you use frozen peaches, you give them plenty of time to both thaw all the way through and drain the excess liquid!
You will be shocked at how quick and easy this homemade dessert comes together. The crisp topping takes less than 10 minutes, and the fruit filling? All you need is a solid five. Especially, if you are using frozen peaches, and you don't find yourself having to prep, cut, and peel peaches.
This peach crisp recipe is perfect for just about every occasion – summer barbecues, Easter, spring gatherings, or a potluck party any time of year!
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You can print out the recipe here:
Here's what you'll need to make it:
For the Crisp Topping:
¾ cup packed light brown sugar
½ cup all-purpose flour
½ teaspoon ground cinnamon (optional)
¾ cup old-fashioned rolled oats
Scant ½ teaspoon fine sea salt
⅓ cup room temperature, unsalted butter, cut into ½ cubes
For the Peach Filling:
1 ½ pounds sliced peaches* (about 3 - 3 ½ cups)
¾ cup granulated sugar
2 tablespoons cornstarch
½ teaspoon fine sea salt
½ teaspoon cinnamon (optional)
Juice of a lemon
1 teaspoon pure vanilla extract
How to Make a Peach Crisp:
Preheat the oven to 375°F and have ready greased a 1 ½ to 2-quart capacity baking dish, such as an 8x8 baking dish or small au gratin/casserole dish.
To Make the Crisp Topping:
Add the brown sugar, flour, ground cinnamon (if using), oats, and salt to a large bowl. Whisk to combine.
Scatter the butter across the top of the mixture. Rub the butter into the flour mixture using your fingertips until it is well-mixed and no longer appears dry.
To Make the Peach Filling:
Add the peaches, sugar, cornstarch, salt, cinnamon (if using), lemon juice, and vanilla to a medium-sized mixing bowl. Stir until the peaches are coated and everything is evenly distributed.
Assemble, Bake, and Cool:
Pour the peach filling into the prepared dish. Sprinkle the crumble across the top and bake for 30 minutes, until the topping is a deep golden brown and the edges are bubbly.
Remove the crisp from the oven and allow to cool for about 20 minutes. Serve and enjoy!
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If comfort food soothes your soul and entertaining is your happy place, this is your channel!
The Anthony Kitchen is all about incredible food made with real ingredients, that delivers the most flavor in the most efficient way possible! Quality, flavor, ease, and YOUR SUCCESS in the kitchen matter to me. If you have a question, please ask away. I'm here to help and I check the comments regularly!
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Betty's Just Peachy Peaches and Cream Crunch
Betty responds to a viewer request and demonstrates a recipe she created that uses fresh peaches. It is peachy, creamy, and crunchy! You'll love it!!!
Just Peachy Peaches and Cream Crunch
5 fresh peaches, peeled, cut into slices, with the slices halved
splash of lemon juice
1 tablespoon butter or margarine
1/2 tablespoon cornstarch
1/2 cup water
1/2 cup sugar
1/2 teaspoon cinnamon, optional (The cinnamon will add flavor, but it will turn the mixture brown--your choice.)
1 cup sour cream
3/4 cup sugar
1 teaspoon vanilla, optional
18.25 oz. package yellow cake mix
1 stick butter or margarine, softened to room temperature
Prepare your peaches by combining 5 cut-up peaches, sprinkling them with lemon juice, and setting them aside. In a medium saucepan, melt 1 tablespoon butter or margarine. Then, stir in 1/2 tablespoon of cornstarch, until most of the lumps are dissolved. Add 1/2 cup water, 1/2 cup sugar, and 1/2 teaspoon cinnamon (if desired). Cook on the stove, stirring occasionally, until the peaches are fork-tender, about 10 minutes or so. This mixture will be like a peach pie filling. While the peaches are cooking, prepare your cream sauce. In a small saucepan, mix 1 cup of sour cream with 3/4 cup sugar. Add 1 teaspoon vanilla (if desired), and stir well. Place over low heat, and stir constantly until thick and bubbly. This cream sauce will be ready at about the same time that the peach mixture is ready. Remove the peach mixture and the cream mixture from the stove, and let them cool to room temperature. (It will be even better if you let the cream sauce chill a bit in the refrigerator.) While your peach mixture and cream sauce are cooling, prepare your crunch topping. In a large bowl, place 1 stick of softened butter. Add an 18.25 oz. package of yellow cake mix. Use a fork or pastry blender to mix until the topping is very crumbly. When all of your layers are ready, assemble your Peaches and Cream Crunch in an oven-proof casserole dish. I used a 9-inch by 12-inch by 2-inch dish. First, pour all of your peach mixture on the bottom. Next, drizzle your cream sauce over the peach mixture. Finally, carefully crumble your crunch topping over the cream sauce. Place in a 350 degree oven, and bake for about 20 minutes, until the peach mixture is bubbly, and the topping is beginning to brown. This is a *beautiful* dessert, and it is out-of-this-world in flavor! You can serve it proudly!!!
Note: I originally created this dish to be very quick and easy, using (2) 21-oz. cans of (Comstock) peach pie filling in place of the peach mixture mentioned above. If you do not have access to fresh peaches, and want to save some time and effort, feel free to replace the peach mixture with 1 to 2 cans of peach pie filling. Just put the pie filling in your casserole dish as the first layer, and do the remainder as outlined above. It will be just as good--but much quicker and easier, and your won't have to provide the fresh peaches, sugar, etc.! It is also an option when peaches are not in season!--Betty :)
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Old-Fashioned PEACH CRISP! I Love Easy Dessert Like This!
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❤️SUBSCRIBE Old-fashioned desserts are the best!! This peach crisp checks all the boxes!! Creamy, gooey hot peaches with a crisp cinnamon oat topping, yessss honey! Pass the vanilla ice cream! It’s the perfect, comforting dessert after a hearty meal. Since peaches are in season feel free to use fresh peaches! I always go for the organic frozen ones (thawed) I just love the texture of them.
This peach crisp comes together so quick and yep, you can totally swap out the peaches for berries or apples!
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Betty's Cranberry-Peach Cobbler
Betty demonstrates how to make Cranberry-Peach Cobbler. This dessert contains canned peach pie filling and whole cranberry sauce, with a delightful crumbled topping of yellow cake mix, butter, spices, and pecans. This is a fantastic dessert to serve on Thanksgiving Day.
Cranberry-Peach Cobbler
1 standard-sized package yellow cake mix
21-ounce can peach pie filling
14-ounce can whole cranberry sauce
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 cup butter (2 sticks), softened
½ cup chopped pecans
whipped topping, for garnish
fresh mint sprigs, for garnish
Combine peach pie filling and cranberry sauce in an ungreased 13-inch by 9-inch by 2-inch baking dish. In a mixing bowl, combine dry cake mix, cinnamon, and nutmeg. Cut in butter with a pastry blender (or hands). Mix in pecans. Sprinkle topping evenly over fruit in baking dish. (It may be easier to use your hands to drop portions of the topping evenly over the fruit mixture.) Bake at 350 degrees (F) until golden brown and bubbly, about 30 minutes. Cool to desired serving temperature. Spoon cobbler onto serving dish. Top with a dollop of whipped topping and garnish with a mint sprig. Enjoy! --Betty :)
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